Warm, dry weather during the 2018 harvest restricted our crop levels and helped to produce exceptional fruit quality with plenty of aromatics and flavour. Lower rain levels during the growing season translated into smaller berries packing their punch, making the winemakers very happy!

Once harvested, the fruit was crushed and pressed, and the juice cold settled and racked to ferment. The ferment was carried out with selected yeast with a portion fermented in oak. After some time, the wine was blended, stabilised, clarified and bottled.